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Make your own pie shield Sometimes during baking, the edges of a pie crust start to brown too quickly. If that happens, you need a shield. Some kitchen shops sell metal pie shields, but you can easily make your own from foil. Just follow the photos at right. -Jessica Bard, contributor Fold a 12-inch square of foil in half, and then in half again to make a 6-inch square. The trouble with equal volumes of different brands of flour don't weigh the same. For example, 1 cup of Gold Medal unbleached all-purpose flour consistently weighed about Y2 ounce less than 1 cup of King Arthur unbleached all-purpose flour. To make up the difference, we needed about 2 tablespoons more Gold Medal flour. To make matters worse, the flour weights varied depending I on which measuring cup we used. One particular manufacturer's cup gave us a 4-ounce cup of Gold Medal flour, while another manufacturer's cup of the same flour weighed in at 4Y2 ounces. These discrepancies are enough to frustrate even the most patient of cooks, and that's why we always use a scale (see our review of electronic scales on p. 14 ).-j. A. f we haven't yet convinced you that weight is the best way to measure flour, here's one more argument. While testing the recipes for our cookie foldout in this issue, we noticed that flour Trim the edges to make a quarter circle. Measure 2 inches in and cut out the core of the circle. Open the foil and spread out the ring. Fold 1/4 inch of the outside edge 1 cup = 4112 ounces 74 FI E COOKING down to fit over the edge of the pie crust.